PUMPKIN CHEESECAKE SQUARES
For the filling
For the crust
- To make the crust, chop the dates and add them to a food processor with the nuts. Pulse until crumbly and then add flax, oil and a pinch of salt. If it's too dry, add 1 tbsp water. Press into the bottom of a square cake pan or individual ramekins.
- To make the filling, drain the cashews and add to a food processor alongside pumpkin, dates, vanilla, melted coconut oil and lemon juice. Process until smooth - this will take a few minutes. Add almond butter and spices and process again. Taste for sweetness and adjust - if you're using fresh pumpkin or sweet potato, you'll likely need less dates because the flavour is so rich.
- Pour the topping over your base and set in the freezer for 6 hours. Remove and keep in the fridge for up to 5 days.